Pin It A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first made this Philly Cheese Steak Pasta after craving the flavors of a cheesesteak without the sandwich, and my family loved how the creamy sauce paired with the tender steak and veggies.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook the Steak:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2,3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté the Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5,7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak and Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3,4 minutes).
- Finish the Sauce:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine All:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Pin It This dish quickly became a favorite in our weeknight rotation, especially when my kids join in to sprinkle the cheese on top before serving.
Serving Ideas
Pair with a simple green salad or garlic bread for a complete meal. This pasta is filling on its own but goes great with roasted vegetables.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.
Nutrition Information
Each serving provides approximately 715 calories, 32 g fat, 62 g carbohydrates, and 42 g protein, making it a satisfying option for busy nights.
Pin It Enjoy this easy twist on Philly cheesesteak for a comforting pasta dinner everyone will love.
Recipe Questions & Answers
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steaks are ideal due to their tenderness and flavor, allowing quick cooking and a juicy texture.
- → Can I use other pasta types?
Yes, penne or rigatoni are recommended as they hold the sauce well, but other short pasta shapes can be used too.
- → How do I achieve a smooth cheese sauce?
Start with a butter and flour roux, then whisk in milk slowly over medium heat until thickened before adding the blended cheeses. Constant stirring helps avoid lumps.
- → Can I add extra vegetables?
Absolutely, mushrooms or red pepper flakes can be added for additional flavor and spice to enhance the dish.
- → What is a good garnish for this dish?
Freshly chopped parsley adds a pop of color and a subtle herbaceous note that complements the rich flavors.
- → What wine pairs well with this dish?
A light red wine or a crisp lager balances the creamy sauce and savory beef flavors nicely.